Almost Reeses Peanut Butter Cup PIe

Almost Reese’s Peanut Butter Cup Pie
adapted from Fine Cooking

For the filling:
1-1/2 cups whole milk
1/4 tsp table salt
3 large egg yolks
1/3 cup very firmly packed light brown sugar
4 heaped tsp all-purpose flour
4-1/2 oz (1/2 cup) creamy peanut butter (preferably natural, made with only peanuts and salt)
1/2 tsp pure vanilla extract

For the Oreo Cookie Crust:
137 g Chocolate-filled Oreo Cookies (about 12 cookies), finely crushed
1 oz butter, melted

For the glaze: 
3 oz bittersweet chocolate, chopped
2 oz butter, slightly melted

In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Turn off the heat.
In a mixing bowl, combine the egg yolks, brown sugar, and flour and whisk till well blended.
To the egg yolk mixture, slowly spoon in about half the hot milk, whisking constantly to ensure that the mixture doesn’t curdle. Pour the mixture back into the saucepan with the other half of the milk. Continue to whisk until the egg yolk mixture is well incorporated into the milk.
Turn the heat back on and cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 minutes. Turn the heat down to low and continue to whisk for another minute.
Remove the pan from heat and add the peanut butter and vanilla. Whisk until well blended.
The next day, make your crust by mixing the blended Oreo cookies with the butter and pressing it into two small rounded dishes.
Prepare the glaze by melting the chocolate in the microwave. Put the chocolate pieces into a microwave-safe bowl and heat up in 30 second intervals. Stir with a spoon to get a nice smooth chocolate paste (my chocolate was nicely melted after about 1 minute 30 seconds). Add the melted butter to the chocolate and stir until a smooth glaze is formed.
Unmould the filling on top of the Oreo crust, and then drizzle (or if you’re like me, pour generously) the chocolate glaze over the filling. You may end up with a little bit more chocolate glaze (perfect for dipping some fruit or cookie in).
Set the chocolate-glazed peanut butter pie back in the fridge to harden the chocolate just a little (if it gets too hard, you may have to wait for it to soften a little before digging in so that the peanut butter doesn’t squish out).

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